Willie G's Arrives

Billion Dollar Buyer's hot new seafood restaurant sets opening date

Billion Dollar Buyer's hot new seafood restaurant sets opening date

Willie G's The Post Oak raw bar
The raw bar at Willie G's displays the restaurant's fresh selections. Courtesy of Willie G's
Willie G's The Post Oak interior
The new Willie G's sports a modern look. Courtesy of Willie G's
Willie G's The Post Oak grilled lobster tail
Grilled lobster tail is a signature item. Courtesy of Willie G's
Willie G's The Post Oak interior
Another look inside the dining room. Courtesy of Willie G's
Willie G's The Post Oak tuna poke
Tuna poke. Courtesy of Willie G's
Willie G's The Post Oak king crab leg
King crab legs. Courtesy of Willie G's
Willie G's The Post Oak oyster bar trash
Oyster bar trash (blacked shrimp and lump crab). Courtesy of Willie G's
Willie G's The Post Oak raw bar
Willie G's The Post Oak interior
Willie G's The Post Oak grilled lobster tail
Willie G's The Post Oak interior
Willie G's The Post Oak tuna poke
Willie G's The Post Oak king crab leg
Willie G's The Post Oak oyster bar trash

Tilman Fertitta has a new fresh catch for Houston diners. On Thursday, Fertitta's company Landry's, Inc. will debut its new seafood restaurant, Willie G's Seafood, at The Post Oak, his 38-story luxury hotel that's set to open later this year. 

While the name is familiar to Houstonians — Willie G's occupied a location on Post Oak Boulevard for years — the restaurant has received a comprehensive set of upgrades that are designed to appeal to the next generation of diners. Similar to the differences between Grotto's Galleria-area location and the outpost that opened last year at the George R. Brown Convention Center, Willie G's features a new look with dark wood panels, exposed lighting, and black granite countertops. All-in, the restaurant will seat approximately 300 people inside; it also offers private rooms and patio dining. 

“The new location will elevate the dining experience with a new, modern-industrial design and offer an innovative and fresh take on Willie G’s classic menu,” said Fertitta in a statement.

On the menu, diners will find familiar dishes like Oyster Bar Trash (blackened shrimp with jumbo lump crab), along with newcomers like whole grilled fish and sushi rolls. An expansive raw bar shows off a range of oysters, crabs, and fresh whole fish. The beverage program includes barrel-aged cocktails, as well as access to the same 20,000-bottle wine cellar that powers the list at Mastro's, the glitzy steakhouse that opened on the property in December. 

“Houstonians will still be able to enjoy the classic dishes they’ve come to love from Willie G’s but with this new location, we’ve taken the menu to a whole new level,” added executive chef Jason Cole. “We can’t wait to introduce our guests to the new Willie G’s experience.”

Mastro's has quickly emerged as the city's newest see-and-be-seen destination. While Houstonians might not be as quick to elevate a seafood restaurant to similar status, the Billion Dollar Buyer's celebrity status ensures Willie G's will attract plenty of attention from diners. 

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